19 more days T_T

| The exact origins of laksa remains unclear, though both Malaysia and Singapore stake their claims to this fusion dish that has Chinese and Malay elements. Though laksas do differ in taste and recipe , in Singapore, foodies prefer the lemak type. Expect thick bee hoon (rice vermicelli) and a spicy coconut milk soup base flavoured with dried shrimp and sambal chilli. Toppings typically include prawn, cockles, taupok (fried beancurd puffs), and sometimes chicken or sliced fishcake. Another vital ingredient is finely julienned daun kesom , popularly known as laksa leaf, that garnishes each bowl of laksa. For ease of slurping it down, places such as 328 Katong Laksa ($4.50/$5.50/$6.50) and Janggut Laksa ($4/$5/$6) cut up the thick bee hoon into bite-size strands that can be easily scooped up with a Chinese soup spoon.